Transforming External Lettuce Greens into Rich Emulsion – An Sustainable Guide
Inspired by a well-known NYC eatery, this creative method turns usually thrown-out outer lettuce leaves into an smooth herbaceous emulsion. This is an ingenious approach to cut down on leftovers while making a condiment delicious and flexible.
Why Repurpose Outer Lettuce Greens?
These outer leaves serve as nature’s protective packaging, shielding the delicate inner lettuce. While recycling vegetable trimmings is one basic zero-waste habit, discovering new applications for them is even more impactful. Converting excess food into fertile soil prevents landfill accumulation, where they can release greenhouse gases, a potent environmental concern.
This is rather innovative when you think over it: food decomposes and transforms into the perfect growing medium to feed more plants, thus completing the loop and respecting the process of life.
However, given more than 30% extra food getting produced compared to required, using precious resources efficiently is crucial. Minimizing leftovers not only conserves money but also promotes the increasingly sustainable lifestyle.
The Herb-Infused Emulsion Recipe
The adaptable formula works with any type of lettuce and nuts. By incorporating a whole egg, you eliminate any need to repurpose the extra egg white. This outcome is a smooth, nutty sauce that pairs perfectly with greens, grilled veggies, grilled poultry, pasta, or rice.
Serves two
To Make the Herb Emulsion (Makes approximately 200 grams)
- 100 grams butter
- 50g external salad leaves from two romaine or butter lettuce, washed and thoroughly dried
- 20 grams peeled salted nuts – light-colored nuts like cashews assist keep the bright green, though whatever nuts can do
- 1 small whole egg
For the Salad
- Two romaine or butter heads, halved longwise
- Extra-virgin olive oil, to taste
- Lemon juice or apple cider vinegar, to taste
- One small bunch fresh greens (such as chervil), leaves picked whole, stalks thinly minced
Instructions
First preparing the emulsion. Melt the fat in one medium saucepan, toss in the outer salad greens, place a lid and cook for approximately 60 seconds, mixing once or twice, till they’ve wilted. Pour this mixture into the jug of an stick processor, include the nuts and whole egg, then blend until smooth. If needed, add more seeds to achieve the thick texture. Keep in a airtight jar in the fridge for as long as three days.
To prepare the dish, drizzle each gem portion with olive oil and lemon juice, then season generously. Dress with a zigzag drizzle of the green emulsion, then top with the herbs. Place on 2 dishes and serve immediately.
